Effect of dietary vitamin E supplementation on the shelf life of cured pork sausage

Meat Science

Volumn 63, Issue 1, 2003, Pages 101-105

  Harms, C ^a   Fuhrmann, H ^b   Nowak, B ^a   Wenzel, S ^a   Sallmann, H P ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

^b UNIVERSITY OF LEIPZIG   (Germany)

Author keywords

Cured pork sausage; Lipid peroxidation; Packaging; Shelf life; Vitamin E feed supplements

Indexed keywords

ANTIOXIDATIVE EFFECTS;

CURING; FOOD PROCESSING; MUSCLE; OXIDATION; VITAMINS;

MEATS;

EID: 0037251468     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00061-X     Document Type: Article

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